Other · Nutrition facts

La Sfogliata Tradizionale Piadine

314 kcal per 100 g, with 7.5 g protein, 49 g carbs and 9.2 g fat. Full micronutrients and serving info below.

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La Sfogliata Tradizionale PiadineNutri-Score CCompare
Amount

Showing values for 100 g

314 kcal
Calories
16% of a 2000 kcal day
7.5 g
Protein
10% of calories
49 g
Carbs
63% of calories
9.2 g
Fat
27% of calories
Macro split
Protein 10%Carbs 63%Fat 27%

Nutrition facts

per 100 g
Fiber2.4g9% DV
Sugar2.9g
Saturated fat3.8g19% DV
Cholesterol8.6mg3% DV
Sodium669mg29% DV
Potassium252.8mg5% DV
Calcium24.6mg2% DV
Iron1.6mg9% DV
Vitamin C0.2mg0% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 8007780501354 · Data last verified:

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8007780501354

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Common questions

How many calories are in La Sfogliata Tradizionale Piadine?

La Sfogliata Tradizionale Piadine by C.R.M., Casa della Piada has 314 kcal per 100 g.

How much protein is in La Sfogliata Tradizionale Piadine?

La Sfogliata Tradizionale Piadine contains 7.5 g of protein per 100 g.

Is La Sfogliata Tradizionale Piadine high in sodium?

Yes — 669 mg of sodium per 100 g, about 29% of the daily value.

Why does La Sfogliata Tradizionale Piadine have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from saturated fat (3.8 g), sodium (669 mg). Overall that places it in band C.

How much La Sfogliata Tradizionale Piadine is 100 calories?

About 32 g of La Sfogliata Tradizionale Piadine equals 100 kcal. It is energy-dense, so small amounts add up quickly.

Is La Sfogliata Tradizionale Piadine a good source of iron?

It is a moderate source: 1.6 mg per 100 g, about 9% of the daily value. A 200 g portion covers roughly 18%.

Is La Sfogliata Tradizionale Piadine high in sugar or fat?

Per 100 g it has 2.9 g sugar and 9.2 g fat (3.8 g saturated). Fat provides 27% of its calories, so portion size matters most here.

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